Friday, 1 February 2013

2005 - Double Batches and Double Takes

Before Charlie and I ate dinner, I mixed up a double batch — yes, double batch — of Awesome Peanut Butter Cookies from the 2004 Better Homes & Gardens Christmas Cookies magazine.

Lisa recommended them and she knew I had the same cookie magazines she had. I must say that I wholeheartedly agree with her stamp of approval. They're really nice and the chocolate chips stay m-m-m-melty. I'm very happy with the 5 1/2 crinkly dozen that resulted from my efforts.

However, we were not happy to discover, while looking through our stack of Christmas cookie magazines, that we had seen this recipe — and this magazine!  — before. In fine print, across the bottom of the 2004 edition's cover, it says: "Previously published as Christmas Cookies 2002"!

When they're side-by-side, it's obvious!
I've seen Martha recycle many a Good Thing or recipe. But these magazines were identical — same photos, recipes, captions, headlines, layouts — only the ads had changed. Even the covers made us do a double take. I must admit, we felt a bit ripped off. And a bit stupid (having paid $5.99 for a "special" edition).

After I put Charlie to bed, I quickly mixed up a double batch — yes, double batch — of Kolacky dough. I hope to get those baked while Charlie's at school tomorrow. He's staying later at nursery school for lunch with "Father Christmas," so that gives me a bit more time. I want to get as many cookies finished in the next two days so he can give them as presents to his teachers before Christmas vacation. I have no idea how I'm going to pack them yet, though.

Awesome Peanut Butter Cookies
1 c peanut butter
1/2 c granulated sugar
1/2 cup packed brown sugar
1 tsp baking soda
1 egg
1/2 tsp vanilla
1/4 c all-purpose flour
1 c semisweet chocolate chips

Preheat oven to 325 degrees Fahrenheit. In a mixing bowl, beat peanut butter, sugars and baking soda until combined. Beat in egg and vanilla until combined. Stir in flour and chocolate pieces with a wooden spoon.

Shape dough into 1 1/4-inch balls. Place balls on an ungreased cookie sheet (do not use an insulated cookie sheet); flatten slightly with fingers.

Bake in preheated oven about 10 minutes or until cookies are puffed and lightly browned around edges (centers will be soft). Cool on cookie sheet for 5 minutes. Transfer to wire racks; cool completely. Makes 24.

To store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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